How to make Chicken Dhansak - SK Khazana -

Traditional Parsi dish that is now a favourite with non parsis too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Dhansak masala (धनसाक मसाला)

Cuisine : Parsi

Course : Main Course Chicken

For more recipes related to Chicken Dhansak - SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Dum Methi Murgh Dahi Chicken Korma - SK Khazana Lemon Grass Flavoured Chicken Curry Murgh Methi Malai-SK Khazana

Chicken Dhansak - SK Khazana

Chicken Dhansak - SK Khazana Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Dhansak - SK Khazana Recipe

  • Chicken cut into 1 inch pieces on the bone 750 grams

  • Dhansak masala 2 1/2 tablespoons

  • Ghee 2 tablespoons

  • Salt to taste

  • Split pigeon peas (tuvar dal) soaked overnight 1/2 cup

  • Split red lentils (masoor dal) soaked overnight 1/2 cup

  • Split skinless green gram (dhuli moong dal) soaked overnight 1/2 cup

  • Split green grams with skin (chilkewali moong dal) soaked overnight 1/2 cup

  • Medium potato peeled and cubed 1

  • Red pumpkin peeled and cubed 100 grams

  • Long brinjals cubed 1-2

  • Fresh fenugreek leaves (methi) chopped 1 cup

  • Fresh mint leaves chopped 1 tablespoon

  • Fresh coriander leavesq chopepd 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Medium onions finely chopped 2

  • Oil 1 tablespoon

  • Medium tomatoes finely chopped 2

  • Red chilli powder 1/2 teaspoon

  • Ginger-garlic-green chilli-cumin seed paste 1 tablespoon

  • Tomato puree 2 tablespoons

  • Lemon juice 2 teaspoons


Step 1

Marinate chicken pieces with salt and 1 tablespoon dhansak masala.

Step 2

Heat 1 tablespoon ghee in a pressure cooker, add pigeon peas, red lentils, split skinless green gram, split green gram with skin, potato, pumpkin, brinjals, fenugreek leaves, mint leaves, coriander leaves, salt, turmeric powder and sufficient water. Add 2-3 tablespoons chopped onions, cover the cooker and cook under pressure till the pressure is released 4-5 times (4-5 whistles).

Step 3

Heat remaining ghee and oil in a non-stick pan. Add remaining onions and sauté till they turn golden brown.

Step 4

Add tomatoes, salt, chilli powder and ginger-garlic-green chilli-cumin paste and mix well. Add tomato puree and remaining dhansak masala, mix and cook till the tomatoes turn soft and pulpy.

Step 5

Add marinated chicken pieces and mix well. Add some water, mix, cover and cook for 3-4 minutes.

Step 6

Remove the lid of the cooker when the pressure reduces completely and blend the dal mixture with a hand blender. Add this to the chicken. Mix well and simmer for 5-10 minutes. Add lemon juice and mix well.

Step 7

Serve hot with brown rice and kachumbar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.